Serves: Makes ~40 Cookies
Approx cost: €0.90
Approx calories (per cookie): ~55
Approx preparation time: 30 minutes
[dropcap style=”font-size: 60px; color: #0B0B61;”]People seem to love the Swedish recipes I post so here’s another one for you all. Drömmar, or “Dreams” in English, pronounced a bit like “Drer-ma” really live up to their name. Fabulously short, melt-in-the-mouth, sweet little two-bite wonders (well, sure you could easily fit the whole cookie in your mouth at once but that’s just greedy, right?!). Best served up at coffee-time with some Chokladbollar and some Kanelbullar (speaking of which, I should do a “redux” post for those too!), if you’re anything like me you won’t be able to stop at just one or two. They’re just so darn light.
Best of all they’re super easy to make, require no special ingredients except maybe vanilla sugar and are really cheap. Traditionally they should be small, but if you want to make a giant one who am I to stop you? The texture might not be the same when finished though so maybe try and make a few “normal” sized ones first! Try not to eat all the raw dough either – I know, I know… it’s delicious and impossible to resist but just try and control yourself, ok? On second thoughts – pretend the raw dough is poisonous. Once you’ve tasted it once you’ll probably find half of it disappearing straight into your mouth before it even hits the baking tray! Enjoy your Wednesday everyone 🙂
- 200g Plain Flour
- 150g Caster Sugar
- 75g Butter (replace with non-dairy margarine for vegan alternative)
- 0.5 decilitres Oil (Vegetable/Sunflower/Canola etc)
- 1 tsp Vanilla Sugar
- 0.5 tsp Salt (skip if using Salted Butter)
- Start by pre-heating your oven to 150 degrees Celsius and then mix together the butter, sugar and vanilla sugar. The butter should be quite soft, so if it’s fresh from the refrigerator then stick it in the microwave for a few seconds to soften up. Once the sugar and butter is blended pour in the oil and beat well until you have something which looks a bit like this
- Add in the flour (and salt if you’re adding this) and mix to form a dense, crumbly dough. Turn the dough out onto a clean board or surface and separate into 4 pieces. Divide each piece into a further 10 pieces each, to make roughly 40 small pieces in total. Roll each piece into a small ball.
- Transfer each ball to a baking sheet (or sheets). If the trays aren’t non-stick you may want to grease them. They don’t spread much when cooking so you only need to leave maybe 1cm between each ball. Flatten the balls gently with a fork and then place into the oven for 15 minutes. After this time the colour will be roughly the same, with hints of the beginnings of a light golden colour in some parts and they will also have flattened and spread every so slightly. Remove from the oven and allow to cool for 5 minutes or so before transferring to a rack. The best thing about these is that they’re small so cool really fast so you don’t need to wait long before you’re able to plough in and demolish the entire batch! Enjoy 🙂